Person:
Conesa Valverde, Irene

Profile Picture
Name
Conesa Valverde, Irene
publication.page.department
Universidad de Murcia. Departamento de Bioquímica y Biología MolecularA
Repository logoRepository logoRepository logoRepository logo

Filters

2019 - 201912020 - 20222
3
3
Reset filters

Settings

Search Results

Now showing 1 - 3 of 3
  • Thumbnail Image
    Publication
    Open Access
    Stilbenes: Characterization, bioactivity, encapsulation and structural modifications. A review of their current limitations and promising approaches
    (Taylor and Francis Group, 2022-03-02) Navarro Orcajada, Silvia; Vidal Sánchez, Francisco José; Albadelejo Maricó, Lorena; Matencio Durán, Adrián; Conesa Valverde, Irene; López Nicolás, José Manuel; Vidal Sánchez, Francisco José; García Carmona, Francisco; Bioquímica y Biología Molecular A
    Stilbenes are phenolic compounds naturally synthesized as secondary metabolites by the shikimate pathway in plants. Research on them has increased in recent years due to their therapeutic potential as antioxidant, antimicrobial, anti-inflammatory, anticancer, cardioprotective and anti-obesity agents. Amongst them, resveratrol has attracted the most attention, although there are other natural and synthesized stilbenes with enhanced properties. However, stilbenes have some physicochemical and pharmacokinetic problems that need to be overcome before considering their applications. Human clinical evidence of their bioactivity is still controversial due to this fact and hence, exhaustive basis science on stilbenes is needed before applied science. This review gathers the main physicochemical and biological properties of natural stilbenes, establishes structure-activity relationships among them, emphasizing the current problems that limit their applications and presenting some promising approaches to overcome these issues: the encapsulation in different agents and the structural modification to obtain novel stilbenes with better features. The bioactivity of stilbenes should move from promising to evident.
  • Thumbnail Image
    Publication
    Restricted
    The use of cyclodextrins as solubility enhancers in the ORAC method may cause interference in the measurement of antioxidant activity
    (Elsevier, 2022-02-26) Navarro Orcajada, Silvia; Rodríguez Bonilla, Pilar; Matencio Durán, Adrián; Conesa Valverde, Irene; López Nicolás, José Manuel; García Carmona, Francisco; Bioquímica y Biología Molecular A
    The ability of cyclodextrins to enhance the water solubility of lipophilic compounds is used to modify the waterbased Oxygen Radical Absorbance Capacity (ORAC) method to measure antioxidant activity in vitro. However, the use of these solubility enhancers may alter fluorescent readings, which has led to contradictory results being described in the literature. The low specificity of these oligosaccharides and their controlled release effect can result in cyclodextrins forming inclusion complexes with other reagents in the assay, changing the kinetics. In this study, the cause of cyclodextrins’ interference in the ORAC method is evaluated through a physicochemical and computational approach. Cyclodextrins showed a clear increase in the fluorescent signal both in the presence and absence of the antioxidant oxyresveratrol, the precise effect being dependent on the type and concentration of cyclodextrin. Although the glucidic nature of cyclodextrins could play a minimal role in this effect, it seems that the main cause was the encapsulation of other substrates in the reaction, fluorescein and AAPH.
  • Thumbnail Image
    Publication
    Restricted
    Evaluation of juice and milk “food models” fortified with oxyresveratrol and β-Cyclodextrin
    (Elsevier, 2019-07-25) Navarro Orcajada, Silvia; Muñoz Sánchez, Iván; Laveda Cano, Lorena; Cano Yelo, Desiré; Matencio Durán, Adrián; Conesa Valverde, Irene; López Nicolás, José Manuel; García Carmona, Francisco; Bioquímica y Biología Molecular A
    Despite being saturated, a huge quantity of “novel” functional food products reaches the food market every day and companies are looking for new products to catch consumers’ attention. In the present study, the inclusion complexes of oxyresveratrol with α-, β- and γ-CD are characterized using DSC, TGA, SEM and molecular docking and their complexing capacities arecompared. As β-CD showed the best results, i) 0.2mM oxyresveratrol alone, ii) 0.2mM oxyresveratrol complexed with 8mM β-CD and iii) 4mM oxyresveratrol solubilized with 8mM β-CD were used to fortify, juice and milk food models, and kept in typical storage conditions (darkness and/or refrigerated) conditions for one month. The results showed that CD supplementation leads to a higher oxyresveratrol concentration and antioxidant capacity than when not used. Oxyresveratrol/β-CD food models were stable for five weeks. The most typical variables measured were compared. In vitro digestion pointed to similar bioaccessibility. The bacteriostatic effect was also studied and the greater effectiveness of oversaturated solutions was demostrated. These results should be useful for the food industry for designing hydrophilic products containing oxyresveratrol.
Ir a Estadísticas